Aaah, have you been to the Stone Brewery? It is an experience. Forget Coors, this one is a dining and botanical experience. They have the most beautiful setting, lush gardens, and fine dining right in the heart of Escondido, CA. If you're ever in that neck of the woods.. it comes highly recommended. Every time I go there, I get the Beer Mac n Cheese. And without fail, whoever I am dining with ends up sharing my dish because it is just the best thing ever. I decided to replicate this recipe awhile ago. It doesn't even need the beer.. but for those of you who love a good IPA.. you won't regret including it. There are so many variations.. the possibilities are endless. I once used a hint of blue cheese and loved it. A little of that goes a long way. I've been known to add sun dried tomatoes or bacon instead of sausage.. just whatever the mood.

This is a great mac n cheese for adults. The recipe easily feeds 4 and makes great leftovers. But it's so tasty, you might just eat it all yourself!

What you’ll  need:
One bag of elbow  macaroni
One beer (I use Stone IPA)
One pound spicy Italian Sausage sliced into quarter inch pieces
1 Cup Extra Sharp Cheddar Grated
1 Cup Aged White  Cheddar Grated
½ Cup Gruyere Cheese  or hard cheese of your choice, Grated
1 Stick of Salted Butter
1 Cup of milk
3-4 tbs. of  flour
Course Sea Salt
Freshly Ground Black  Pepper
A pinch of garlic  salt
Paprika
Bread Crumbs
1 large baking pan  greased

Cook macaroni in boiling salted water following package directions. Drain and rinse; set aside.
Grease a 2 1/2- to 3-quart casserole.  Heat oven to 350°.

In a large frying pan, add a touch of butter and sauté sliced sausage pieces until the edges are browned.
Salt them a bit, set aside.

In a medium sauce pan. Heat milk, flour, and add about  half the beer to the mixture. (if you use too much it can be too hoppy—boys seem to prefer it that way.. but I thought it was a little overpowering.. half the beer  tastes more like the Stone Version). Salt and Pepper the mixture. Add a touch of garlic  salt. It should be slightly thick.. (enough to coat the back of a spoon) be careful not to let the milk  burn.. just simmer.

**Note: You can also use a heavy cream or half and half. Sometimes it works better.

In a large kettle combine pasta, sausage and all cheeses. Leave a bit of cheese aside to sprinkle on top for oven melting! Stir until cheese is melted. Salt and pepper to taste. I usually have a few bites at this step.

Now spread pasta, cheese and sausage into your baking casserole dish. Pour milk flour mixture evenly over the pasta. Sprinkle with a heavy helping of breadcrumbs and the remaining cheese. Sprinkle top with paprika for color.

Bake in preheated oven for 20-25 minutes or until the top is browned. Serve and enjoy!!!

It's every bit as decadent as it sounds.
My signature gruyere, cheddar, and a hint of blue cheese macaroni, filled a buttery, crumbly, parmesan pie crust, and topped with an Applewood smoked bacon lattice.... It is nothing short of amazing.
I'm quite certain that this pie will shave a few days off the life of anyone who has a nibble... but party on hedonists!
It'll knock your socks off!

To make the crust...
 1-1/2 cups sifted all-purpose flour
 1 teaspoon garlic powder
 1 teaspoon dried oregano
1/4 teaspoon salt
 1/4 cup grated Parmesan cheese
  1/2 cup butter, preferably unsalted, room temperature
4 to 5 tablespoons cold water

Sift flour with garlic powder. Stir in oregano and cheese. Add butter and cut into flour mixture with pastry cutter or forks until it makes fine pieces. Gradually add 4 tablespoons water into mixture and stir until dough holds together, adding the extra tablespoon of water if needed. Roll out two-thirds of the dough on a lightly floured surface to an 11-inch circle. Place in the bottom of a 9-inch pie pan. Roll out the remaining dough to 1/8-inch thickness. Cut into 2-inch rounds. Set aside.

For the Macaroni..
One bag of elbow macaroni
Cup Extra Sharp Cheddar, grated
1 Cup Aged White Cheddar, grated
½ Cup Gruyere Cheese or a smoked hard cheese of your choice grated
1/4 Cup Blue Cheese... if you dare
1 Stick of Salted Butter
1/2 Cup of milk
3-4 tbs. of flour
Course Sea Salt
Freshly Ground Black Pepper
A pinch of fresh garlic, minced
6 Pieces Applewood Smoked Bacon

To make..
Cook macaroni in boiling salted water following package directions. Drain and rinse; set aside. 
Heat oven to 350°. 
In a medium sauce pan, heat milk, flour. Salt and Pepper the mixture. Add a touch of garlic.
It should be slightly thick.. be careful not to let the milk burn.. just simmer.
In a large kettle combine pasta, and all cheeses. Stir until cheese is melted. Salt and pepper a bit.
 Pour milk flour mixture evenly over the pasta. 
Now spread mixture into your pie crust.
Create a bacon lattice with thick cut bacon

 Bake in preheated oven for 20-25 minutes or until the top is browned and bacon is crusty.
Serve and enjoy!!!

**Note: This recipe adapted from the lovely ladies over at Desserts for Breakfast